Recipe by Rene Mouttet, as reported by Helen Dollaghan in the March 25, 1973 edition of The Denver Post. Makes 8 servings.
Ingredients
FOR THE SAUCE
1 quart vanilla ice cream
6 egg yolks
2 tablespoons Grand Marnier (orange-flavored liqueur)
FOR THE SOUFFLÉ
2 tablespoons butter or margarine
2 tablespoons flour
½ cup sugar
½ cup half and half
4 large egg yolks, beaten
1 teaspoon grated orange rind
2 tablespoons Grand Marnier
5 large egg whites at room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
Directions
MAKE THE SAUCE
Melt ice cream in top of double boiler over hot water. Beat in egg yolks. Cook over hot water, stirring constantly, just until thickened. Do not allow mixture to come to boil. Add Grand Marnier. Pour over soufflé after it has been served on individual warm plates.
MAKE THE SOUFFLÉ
Melt butter. Add flour. Cook a few minutes over moderate heat, stirring. Remove 1 tablespoon sugar from measuring cup. (It will be used later with egg whites.) Add remaining sugar and half and half to flour mixture. Cook over moderate heat, stirring until very thick. Stir a small amount of hot mixture into egg yolks. Gradually add yolks to hot mixture, stirring. Cook 1 minute over low heat, stirring.
Transfer mixture to large mixing bowl. Add orange rind and Grand Marnier. Let stand at room temperature to cool while beating egg whites.
Beat egg whites with salt until foamy. Add cream of tartar. Beat until whites stand in soft peaks. Beat in reserved tablespoon of sugar. Fold egg whites into yolk mixture.
Butter bottom and sides of a 1½-quart souffle dish. Sprinkle granulated sugar over bottom and sides. Invert and shake dish to remove excess sugar. Pour in a soufflé mixture.
Put soufflé dish in a pan containing about 1 inch of hot water. Bake in oven preheated to 350 degrees for 20 minutes. Increase oven temperature to 375 degrees. Bake about 20 minutes longer or until top springs back when touched with fingertips. Serve immediately.
